Cajun Pot Roast with Tomato Gravy

Tender pot roast coated in Cajun seasoning and served with a tomato gravy.

Course Main Dishes

Cuisine American

Keyword beef, cajun, dinner, pot roast

Prep Time 10

Cook Time 3 10

Total Time 3 20

Servings Servings

Calories 603kcal

Ingredients

Ingredients:

2 tablespoons olive oil
2 3/4 pound pot roast
1 tablespoon Creole seasoning
1/3 cup plus 2 tablespoons flour divided
1 onion sliced
1 14.5 ounce can diced tomatoes, undrained
2 cups beef broth divided

Instructions

Preheat oven to 325 degrees.
Heat olive oil in a large dutch oven or other oven proof pan.
Rub the pot roast with the Creole seasoning. Place the 1/3 cup of flour on a plate and dredge the roast in it.
Sear the roast on all sides until it starts to brown, about 3 minutes per side.
Sprinkle onions around the roast. Pour in tomatoes and 1 cup of beef broth. Cover and cook in preheated oven for 3 hours or until roast is cooked through and tender.
Remove roast from pan and cover to keep warm.
Whisk remaining 2 tablespoons of flour into remaining cup of beef broth. Whisk mixture into pan juices. Bring to a boil and, stirring constantly, cook until the gravy reduces and thickens, about 5 minutes.
Ladle the gravy onto a large serving platter, cut the roast and place on top of the sauce. Serve.

Notes

This can be cooked in the slow cooker but you'll need to sear the beef in another pan and then transfer it to a slow cooker. Cook on low for 6-8 hours with onions, tomatoes and beef. Then remove and carefully transfer the sauce to a pan to reduce to make the tomato gravy.

Don't skip the searing. It adds flavor to the final dish.

Nutrition information for estimation purposes only.

Nutrition